Raspberry Lip Balm

Yesterday we made a lip balm featuring Cranberry Seed Oil. Today I’m taking the same formula and substituting Red Raspberry Seed Oil for the Cranberry Seed Oil.

I don’t expect there to be a huge difference between the two finished lip balms, but there will be a difference in what the main oil brings to the formula.

Raspberry oil is high in natural tocopherols and essential fatty acids, with 30% Omega 3, 54% Omega 6, and 14% Omega 9 profile. A valuable oil for natural cosmetics! Raspberry oil has been noted to be helpful in SPF applications due to absorbance of both UV-A and UV-B. (Remember that products claiming an SPF are now over-the-counter drugs and no longer cosmetics.)

Want to make this with me? Join me in the workroom.

What You’ll Need

Instructions

Place lip balm tubes into the lip balm filling tray and set aside.
Weigh all ingredients but the flavor oil into a microwave-safe container. Heat using short time bursts, stirring after each heating, until all ingredients are fully melted.

When all ingredients are melted, stir in flavor oil.

You can use a pipette to fill the lip balm tubes or just pour into them, depending on how steady you feel your hand is. I like using pipettes.

Let the lip balm harden in the tubes before removing from filling tray. Here is a great tutorial on how to use our lip balm filling trays.

Ingredients before melting.

Pouring melted lip balm.

Notes

The color of the finished lip balm is much darker with the Raspberry Oil. That’s the only obvious difference in appearance. Both lip balms felt great on my lips and had decent staying power.

I’m definitely going to make a note that this formula is a good one for all-purpose lip balm!